Sicilian Oven-Baked Eggplant with Tomato and Ricotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A regional Italian dish from Sicily featuring tender baked eggplant layered with rich tomato sauce and creamy ricotta cheese. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs medium (about 1.5 lbs) eggplant, extra virgin olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Arrange on baking sheets, brush both sides with 2 tbsp extra virgin olive oil, and roast for 20 minutes until tender and lightly golden.
  2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 10 chopped fresh basil leaves. Simmer sauce for 15 minutes until slightly thickened.
  4. Step 4: In a 9x13 inch baking dish, spread a thin layer of tomato sauce, then layer half of the roasted eggplant slices. Dollop 1/2 cup ricotta cheese evenly over eggplant and sprinkle 1/4 cup grated Pecorino Romano. Repeat layers with remaining eggplant, ricotta, and Pecorino.
  5. Step 5: Bake assembled dish for 25 minutes at 375°F until bubbly and golden on top. Let rest 10 minutes before serving to allow flavors to meld.

Equipment for this recipe

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Frequently asked questions

How long does Sicilian Oven-Baked Eggplant with Tomato and Ricotta take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sicilian Oven-Baked Eggplant with Tomato and Ricotta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sicilian Oven-Baked Eggplant with Tomato and Ricotta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sicilian Oven-Baked Eggplant with Tomato and Ricotta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sicilian Oven-Baked Eggplant with Tomato and Ricotta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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